The office was extremely busy yesterday with quite a few relief jobs being confirmed and lots of new jobs going live on our website. Johanna is back in the office from Monday and will be dealing with relief jobs and chefs as usual and I will return to focussing on head and sous chef recruitment. Jade was kept very busy yesterday with lots of good CVs coming in and is in the process of calling them and then chasing up references with the aim of getting lots of chefs placed in the coming weeks. We are expecting a busy 2019 and would like to take this time to say thank you to all our chefs for their hard work over the past year and especially the past few weeks when other professions would be closing for the festive period.
We currently have 33 chefs out working via which is similar with this time last year. Mark Shaw is up at the Nethybridge Hotel, Glyn Musker is back in Northumberland at The Black Bull for a second stint. Tom Smyth is working a few extra days in Fochabers at Baxter’s Highland Village working alongside Michael Njoroge. Bobby Ainsworth is up in Perthshire at East Haugh and Ian McColm is also in Perthshire at the Taybank.
Thank you once again for all your hard work and continued support.
On Saturday 15th December, Chefs In Scotland had their Christmas night out at Brodie’s. Myself, Jessica, Johanna, Michael, Tom and Lindsey met in the gin bar before being shown to our table. We enjoyed some lovely gins in the cosy gin bar situated next to the restaurant. I had a candy floss prosecco, gin cocktail whilst everyone else enjoyed the popular gin and tonic. We were taken to our table in the restaurant where we had a private area situated next to the kitchen. Decorated with a lovely Christmas branch and baubles and of course, the traditional Christmas crackers. We had pre – ordered during the week so our food arrived promptly. Myself, Jessica and Lindsey had the Duck bon bons served with a spiced plum sauce and pickled blackberries, which I highly recommend. Johanna had sun dried tomato and basil arancini, Michael had the baked mushroom terrine served with celeriac remoulade and sourdough toast and Tom had the Tomato soup served with freshly baked bread.
Our main meals followed shortly after. Myself, Johanna and Lindsey had the Turkey Wellington with stuffing, accompanied by a caramelised onion, sautéed vegetables and gravy, I always enjoy a dash of cranberry sauce with my turkey. Jessica and Michael had the stuffed pheasant breast served alongside winter cabbage, lentils and bacon whilst Tom opted for the vegetarian option of a sweet potato and quinoa fritter served with guacamole and lime.
We were giving time to settle our stomachs before being served dessert. Myself and Johanna opted out of dessert whilst everyone else tucked in. Jessica and Tom had the hazelnut and chocolate torte served with Frangelico syrup; I must admit I had serious food envy! Lindsey and Michael enjoyed a traditional cheeseboard accompanied by homemade fruit chutney and crackers. Coffee and fresh mince pies were offered shortly after.
Brodie’s was certainly a good choice for our Christmas night out, from start to finish the service and food was excellent. The staff were very attentive and professional and we will definitely be back again.
There are 46 relief chefs out working all over Scotland this is up by 4 on last year, although it has been a little quieter the jobs are starting to come in now, with probably a mad rush next week (keep your phones on guys and girls) 😊
Only 11 days until the Big Man comes, hope you are all ready and getting excited.
Our policy of taking on new relief chefs
We are happy to take on new chefs but the priority does go to the relief chefs who have worked all season, please email your CV to jojo@chefsinscotland.co.uk we will call you and get you registered and chase up 2 recent references as standard.
Relief chefs we got booked at the end of November
Tom Smyth at The Alexandra Hotel in Fort William
Janet Wilson was at The Isles of Glencoe Hotel
Jason Keenan was at Loch Kinnord Hotel and is booked to go back over New Year
Graham Smith is at Fife Lodge in Banff
Jonny Lewis is at Mackays Hotel in Wick
David Thompson was at East Haugh Hotel and will be back for a couple of months at the end of December
Chris Campbell is in Shetland at The Scalloway Hotel
Mark Wildman is at Skeabost Hotel in Skye
Allan Ritchie is at the Albert Hotel in Orkney
Michael Njororge is at Baxter’s in Fochabers
Steve Moffat finishes today at The Dryfesdale Hotel
Ally Brown is at The Moorings Hotel in Fort William along with Glenn Richards
Thanks to all our relief chefs for your continued support and very hard work
As 2018 draws to an end here at the Chefs In Scotland office we are preparing for the fast approaching year ahead. We are currently in the process of filing and general admin. We are still receiving CV’s in on a daily basis and are still processing applications for jobs.
Whist relief work and permanent recruitment is steady at the moment we are preparing ourselves for what will be a very busy January.
In the New Year we are hoping to have a new bathroom in place, hopefully in February or March. We are in the process of getting quotes from local companies who can fit our bathroom for us and we are looking at different designs.
In the New Year I am hoping to get many more permanent placements as I found it to be so rewarding to finally place a chef. I thoroughly enjoy placing chefs as it makes the job a lot more worthwhile.
I am still looking for junior chefs to fill positions that I am currently recruiting for. If you are looking for any junior positions then please send me your most up to date CV and reference details.
We have 44 relief chefs out working which is the exact same number of chefs out as we did last year.
If you are not working and have availability, please do send a copy of your CV in and we will chase references as standard.
We can mark you available, but priority is given to those who have had placements via CIS over the summer season.
For existing chefs who have done work all year round would suggest 40 – 60% chance of getting you work over the winter.
If you can also get in touch with your availability for Christmas and New year.
We are still happy to meet chefs here in Moffat, please get in touch to check our availability.
Jade will be back next week after having some time off, Jessica is off next week and both myself and Jade will be picking up Senior chef recruitment.
Here are more chefs we have out working
Ryan Williamson is at the Garfield Hotel as sous chef
Gareth Connolly was placed at Kirkcudbright Bay Hotel as relief chef but has taken on the permanent job
Ally Brown is at the Moorings Hotel in Fort William as Head Chef
Lisa Campbell was at the Eglinton Arms Hotel as Junior Sous Chef
Jim Miller is at the Milton Inn as Sous chef
Sharon Shearer is at the Kitchen Brasserie as Chef de Partie
Patrick Johnstone was at The Cairngorm Hotel as Chef de Partie
Chris Roberti is at the Glenmhor Hotel in Inverness as Head Chef
Thanks to everyone we have out working and to everyone awaiting their next job
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